Alright all our vegan friend’s this one’s for you! A healthy hot breakfast bowl loaded with goodies that are sure to help boost start your day.
- 1 cup uncooked white quinoa
- 1 cup unsweetened almond milk, plus more for serving
- 1 cup coconut milk
- pinch sea salt
- 2 Tbsp unsweetened cocoa powder
- 2-3 Tbsp maple syrup or coconut sugar
- 1/2 tsp pure vanilla extract
- 3-4 squares vegan dark chocolate, roughly chopped
FOR SERVING (optional)
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
Once the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla. Stir. (Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.)
Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings.
Leftovers will keep covered in the refrigerator for 2-3 days.